I love it that you can buy fresh pasta from the supermarket. In the 70s when I was in Les Cayes, Haiti, the only way I could have lasagna noodles was to make them, and all I had was a rolling pin. That was true slave labor, but the noodles were delicious! However, that ruined homemade pasta for me and even when I got all the pasta machines etc., I still felt like somebody’s Mammy and eventually sold the pasta paraphernalia at a garage sale. My motto: If it’s not fun and/or necessary, don’t bother. Thank you Leclerc supermarket!

Anyway, I’ve been wanting to try the pappardelle pasta. I usually go in for the smaller, delicate pastas like linguine or tagliatelle and avoid bulky pastas like penne. But what the heck, it looked interesting, I’d never had it before and it was surprisingly a light pasta, just wide. Also there was all that roquette in the refrigerator to get through.

Chop the roquette, walnuts, basil, pine nuts, parmesan and garlic in a food processor. With the motor running, pour in the oil in a thin stream until the mixture is smooth and incorporated. Season with salt and pepper.

17 Responses to Pappardelle with Roquette and Walnut Pesto

I like it too, it is handy! Though, I have found a really impressive version of dried pappardelle where I live. Linguine is my favourite type of pasta, but this type is certainly up there! Lovely recipe and a great sounding pesto😀. I may have to try my hand at anon-traditional pesto soon.

I’ve always wanted to try my hand at home-made pasta…after a horribly failed attempt at spaetzle, I gave it up (for now)! We don’t have many sources for fresh pasta so we still make do with the dried kind. I love how pesto can be customized, I did one with spinach last year and loved it!

Thank you for the recipe as we have a mass of roquette in the garden which needs eating before it runs to seed! I will batch cook and freeze in small amounts ready to be used during the busy weeks!! Simone